Albanian Fried Eggplant & Zucchini
Recipe: #34388
February 25, 2020
Categories: Dips, Eggplant, Appetizers, Mediterranean, No Eggs, Vegetarian, Zucchini Hot Appetizers, Kosher Dairy, more
"A lovely appetizer for any occasion. Prep time does not include time for the vegetables to drain."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (178.1 g)
- Calories 86.7
- Total Fat - 0.7 g
- Saturated Fat - 0.2 g
- Cholesterol - 1.1 mg
- Sodium - 3503.4 mg
- Total Carbohydrate - 16.2 g
- Dietary Fiber - 3.1 g
- Sugars - 3.4 g
- Protein - 5.4 g
- Calcium - 52 mg
- Iron - 1 mg
- Vitamin C - 13.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Generously salt the eggplant and zucchini; let sit for about 1 hour and let drain in a colander.
Step 2
Meanwhile, mix together the yogurt, finely chopped cucumber, garlic and salt to taste. Refrigerate until ready to serve.
Step 3
Rinse off the salt and squeeze the eggplant of any excess liquid
Step 4
Pat dry
Step 5
In a bowl mix together about 1/2 cup of flour and 6-8 tablespoons of water, you want a smooth consistency, add additional water as necessary.
Step 6
Heat olive oil in a frying pan with just enough oil to coat the bottom, to medium high.
Step 7
Pass the zucchini and eggplant through the flour mixture on both sides and place in the hot oil.
Step 8
Fry on both sides until golden brown.
Step 9
Remove with a slotted spoon and place on a paper towel to remove any excess oil.
Step 10
Serve warm with prepared cucumber sauce.
Tips
No special items needed.
0 Reviews
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